Grilled Fish with Nectarine Mint Salsa

Grilled Fish with Nectarine Mint Salsa

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"Fresh California nectarines and mint come together in a colorful and zesty salsa to top a perfectly grilled white fish fillet or steak."
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25 m servings 299 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 36 g
  • 72%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 327 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  1. Prepare grill for cooking fish over medium-high heat. Rinse fish and pat dry. Melt butter in a small saucepan. Add lemon juice, garlic, lemon pepper and salt; simmer for 1 minute over low heat and set aside. Cook fish fillets for about 5 minutes on each side or until fish flakes easily with a fork, brushing liberally with butter mixture during the last few minutes of cooking. Serve with a large scoop of Nectarine Mint Salsa. To prepare salsa, stir together all ingredients and keep covered until ready to serve.
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This recipe is devine! I substituted mangos for the nectarines, due to the lack of flavor in the nectarines that I bought. My husband and I both loved the result and thought it was beyond rest...

I made this with Cod and loved it.

Yummy!!! What a great summer fish recipe. I used cod; for the salsa, I left out the mint and jalapeno (I had neither, plus I didn't think I would miss the mint) and it was still super tasty. So ...

The nectarines HAVE to be ripe & in season, otherwise the whole thing is unspectacular. I've made this with salmon, halibut, tilapia, & cod. All very yummy.

The salsa is so good, it could be eaten on lettuce as a salad.

This recipe was great! Easy to do, and looks and tastes gourmet! I used mangos instead of nectarines because I prefer their texture. It was delicious!

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